In a thick bottom pot pour the peanut oil to sauté the onion slices. Lower the heat and add the cardamom and bay leaves. Stir. Then pour the minced lamb meat, raise the fire and cook for 3 or 4 minutes to cover the pot. Lower the fire again, stir and add the processed pasta; cover and cook for another 5 minutes.

Add the yogurt mixed with the tamarind water. Cover the pot and cook over moderate heat for another 50 minutes, stirring occasionally and observing that there is no shortage of liquid, so that the stew does not burn. Serve with basmati rice.

Pairing

Primus Carménère

Restaurant Rishtedar

With two branches, one in Providencia and one in Vitacura, this Indian restaurant has become famous not only for its good prices, but also for its delicious preparations based on the flavors of southern India. Intense, creamy and spicy, the recipes of this place are made with dozens of spices such as cumin, coriander seeds, cardamom and star anise, ingredients that give rise to delicacies like butter chicken, based on chicken, tomatoes and clarified butter; kashmiri pulao, which is basmati rice with nuts and spices; and the famous rogan gosh, an intense and spicy preparation based on lamb that, thanks to its addictive flavor, has become the star of this restaurant.
Holanda 160, Providencia. Phone: 2 3230 1278. www.rishtedar.com